Morels on toast

Ingredients

• Warm some morels
• in butter
• stir in a teaspoonful of flour
• moisten with stock
• sweeten with a little sugar
• Cut a slice of crust off a long, light roll
• butter it on both sides

Method

1. 1

   Warm some morels in butter, seasoned with parsley and chives, stir in a teaspoonful of flour, moisten with stock, and reduce, remove the parsley and chives, thicken the sauce with yolks of egg and cream, and sweeten with a little sugar.

2. 2

   Cut a slice of crust off a long, light roll, butter it on both sides, toast over a quick fire, place on a dish with the crumb side upwards, and fill with the stewed morels.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 54. The excerpt below is the record exactly as published.

Morels on toast. Crème au chocolat, Chocolate cream, Spring cabbage soup. Prepare the same as cabbage soup (see 25th of February). Young rabbits au chasseur, Cut up your rabbits into joints, and warm in a stew-pan over a quick fire, with some butter, chopped ham, parsley, onions, and chives, a crushed head of garlic, a bouquet of mixed herbs, salt and pepper ; sprinkle with flour; when brown, moisten with equal quantities of white wine and stock, add two small basketsful of chopped mushrooms, and leave on the fire until the sauce is quite thick. Remove the bouquet ot herbs before serving. e Morels on toast. Warm some morels in butter, seasoned with parsley and chives, stir in a teaspoonful of flour, moisten with stock, and reduce, remove the parsley and chives, thicken the sauce with yolks of egg and cream, and swecten with a little sugar. Cut a slice of crust off a long, light roll, butter it on both sides

Cook this with the app: pantry check, scaling, and the assistant.